September 07, 2013

Fruit Torte

This is a very light and fruity cake, a delicious finish to any meal. Every time I make it, I receive lots of compliments and I've been asked for the recipe over and over, so I decided to post it for everyone to enjoy.

Have fun making it and enjoy!


10 large eggs, separated
10 tbsp. sugar ( 2/3 cup)
1 tbsp. baking powder
1 tbsp. lemon juice
Pinch of salt
10 tbsp. flour (1-1/4 cup)
1-500 ml. Nutriwhip Light
6 tbsp. apricot jam ( I used Smackers) 
1 cup peach preserves, sliced 
1-14 oz. ( 420 gr.) can pineapple tidbits
4-5 kiwi, peeled and sliced
1 banana, peeled and sliced
10-12 fresh trawberries, halved
1/2 cup fresh blueberries
1-10 oz. (300 gr.) can mandarin segments


In a large mixing bowl, beat yolk and sugar until creamy and light yellow in colour. Add baking powder, lemon juice and salt and beat until light and creamy.

In a separate bowl, beat egg whites until soft peaks form. Fold into the yolk mixture alternating with the flour until all incorporated.

Place into a 10 inch prepared (greased and floured) spring form and bake in the centre of preheated oven at 350 F for 20-25 minutes or until toothpick inserted in the centre comes out clean.

Remove from oven and run a knife around the edges of pan. Let cool in pan. Remove cake onto a board and cut horizontally into three layers.

For the filling and frosting:

Beat the Nutriwhip cream according to box instructions. Set aside.

Drain pineapple and mandarins; reserve juice.

To ensemble cake;

For easy clean-up, cut (or just reap, like I did ) 4 strips of parchment paper strips and arrange them just around the edges of the cake plater.

Place first layer of cake on the plater so the paper strips would be slightly under the cake so they can be easily removed later, but big enough to cover your cake plate to the edges, as shown in the picture bellow.


Spread first layer of cake with some of the reserved fruit juice and then,  spread with 2 tablespoons of apricot jam.

Arrange peach slices in a circle on the outside of the cake layer then fill the centre with pineapple titdbits.

Cover fruit with about one third of Nutriwhip; spread whipped topping with a knife to smooth.


Place second layer of cake on top of whipped topping covered fruit.

Spread cake with a few spoons of fruit juice and jam.

Arrange fruit; kiwi slices on the outside and banana sliced on the centre; spread the second third of Nutriwhip on top of fruit layer.


Place the third layer of cake on topn of whipped topping covered fruit; sprinkle cake with the remaining juice and using a cake spatula, spread the remaining whipped topping on the top and sides of cake.

Remove the parchment paper and discard…and voila! You have a nicely frosted cake on a clean plater.

Garnish top with strawberries, mandarins and blueberries.

Keep cake  refrigerated until ready to serve.

Makes: 16 servings

Happy Baking!

Leia’s Culinary Treasures

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